Monday, February 10th
Salad
Mixed greens with persian cucumbers, avocado, hard cooked eggs, feta, champagne vinaigrette
Entree
Grilled pork tenderloin with mustard cream sauce
Delicious Sides
Root vegetable gratin
Grilled asparagus with lemon oil and shaved parmesan
Vegetarian option: Quinoa and kale cakes with herbed yogurt sauce
Dessert
Assorted tea cookies
Tuesday, February 11th
Salad
Baby spinach salad with tangerines, cucumber, daikon radish, fried shallots, soy-citrus dressing
Entree
Red curry flank steak served with peanut sauce and thai basil sauce
Delicious Sides
Fried ginger-pineapple rice
Broccoli with shiitake mushrooms and roasted chili paste
Vegetarian option: Five spice grilled tofu
Dessert
Caramel sea salt chocolate brownies
Wednesday,February 12th
Salad
Romaine with buttermilk herb dressing, avocados, scallions, blue cheese, bacon
Entree
Meatloaf with tomato glaze
Sides
Twice baked potato with cheddar, caramelized onions and chives
Sautéed kale with garlic
Vegetarian option – Spinach stuffed baked portabella mushroom
Dessert
Apple-pie bar
Thursday,February 13th
Salad
Mixed greens with apples, dates, goat cheese, pepitas, champagne vinaigrette
Entree
Herb roasted chicken over braised winter greens with sautéed mushrooms
Delicious Sides
Mac and cheese with white cheddar
Green bean, shallots and butternut squash
Vegetarian option: Green lentils with braised greens and wild mushrooms
Dessert
Chocolate cake with espresso frosting
February 14th
Salad
Mixed greens with cucumber, watermelon radish, carrots, garbanzo beans, cilantro dressing
Entree
Chicken with tomato, ginger and chili
Delicious Sides (choose one)
Cardamom rice with peas
Cauliflower roasted with ginger, garlic and green chilies
Vegetarian option: Potato coconut pakora with yogurt mint sauce
Dessert
Heart shaped orange cardamom shortbread cookies
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